Gluten-Free Recipes for Dairy-Free



Butternut, Apple and Chicken Sausage Hash

September 9, 2022

Jones Dairy Farm logoYou’ll love this sweet and savory butternut squash hash with chicken sausage and apples. Made with certified gluten-free sausage links from Jones Dairy Farm, this recipe is ideal for an autumn weekend brunch or breakfast for dinner! Recipe is courtesy of Michele from Paleo Running Momma.

The butternut hash in a cast iron skillet. An apple is visible in the top left corner.

Ingredients

  • 4 cups butternut squash, cubed about 1 inch
  • 2 tablespoon ghee or preferred cooking fat, melted
  • 1 package Jones Dairy Farm chicken sausage links, cut into bite size pieces
  • 1 large apple, chopped; honeycrisp or pink lady work best
  • 1 medium onion, chopped
  • 1/2 teaspoon cinnamon
  • 1 tablespoon minced fresh poultry herbs, plus more for garnish
  • 4 eggs
  • Sea salt
  • Salt and pepper to taste

Directions

  1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
  2. In large bowl, toss butternut squash cubes with 1 tablespoon of ghee. Evenly coat with sea salt and spread into single layer on baking sheet.
  3. Roast in oven 25–30 minutes, or until golden brown and soft.
  4. Meanwhile, heat large cast iron skillet (or heavy nonstick skillet) over medium high heat. Once hot, add remaining tablespoon of ghee.
  5. Add chicken sausage and cook, stirring 2 minutes or until brown.
  6. Add onions and reduce heat to medium. Cook and stir until onions are translucent and sausage is toasty.
  7. Add apples, cinnamon, herbs, salt and pepper. Stir until apples are soft, about 2–4 minutes.
  8. Turn off heat and once the butternut squash is roasted, gently fold into mix (drain excess grease first, if desired).
  9. Create four indents in hash and carefully crack one egg into each groove.
  10. Sprinkle eggs with salt, pepper and additional herbs, then cover and return skillet to medium heat.
  11. Cook until eggs are cooked to preference, 5–10 minutes.
  12. Serve right away and enjoy!
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TAGS: DAIRY-FREE, DINNER, LUNCH, RECIPES OF THE WEEK, BREAKFAST


Pride Krispies

June 1, 2022

Have you been wondering what to take to the June Pride celebration potluck? We’ve got you covered! These Pride Krispy treats are gluten-free, lactose-free, vegan and delicious.
A plate of pride krispies

Ingredients:

  • 4 ½ cups Fruity Pebbles cereal (always gluten-free and clearly labeled)
  • 10 oz bag full-sized Dandies vegan marshmallows
  • ¼ cup coconut oil

Directions:

  1. Grease an 8×8 or 7×11 baking pan with coconut oil or nonstick cooking spray.
  2. Cut the marshmallows into quarters with scissors.
  3. Combine the marshmallows in a pan with the coconut oil and heat on the stove on medium heat, stirring continuously. I found it easier to use a large pan to give the marshmallows more heated surface area and also to have enough room for the cereal when you add it. Note that the marshmallows will not melt to a liquid state, but will instead get soft, sticky and pliable.
  4. Once the marshmallows are soft, add the cereal a cup at a time. Expose a sticky surface of marshmallow, stick the cereal onto it, fold the cereal in and repeat. You may want to use your hands for the mixing process once most of the cereal is in the pan, but warning! It will be hot! If you have heat resistant silicone cooking gloves, this would be a great time to use them!
  5. Once the cereal is mixed in, transfer the mixture to your baking pan and push it into place, all the way to the edges.
  6. Refrigerate for several hours or overnight and then cut into squares.
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TAGS: DAIRY-FREE, DESSERT, HOLIDAY, VEGAN


Garlic Shrimp and Sausage Skillet

May 19, 2022

Jones Dairy Farm logoRecipe courtesy of Jones Dairy Farm and Rena from Healthy Fitness Meals

Start the summer season right with this shrimp and sausage skillet featuring summer squash!

This recipe is made with all-natural, certified gluten-free Jones Dairy Farm Turkey Sausage Links.

A photo of a skillet filled with shrimp, sausage, zucchini and peppers.

Ingredients:

  • 1 package (7 oz) Jones Dairy Farm Turkey Sausage Links, chopped
  • 1 pound raw shrimp, peeled and deveined
  • 1 medium green zucchini, sliced
  • 1 medium yellow zucchini, sliced
  • 1 small onion, chopped
  • 1 small red bell pepper, chopped into chunks
  • 2 tablespoons olive oil, divided
  • 1 tablespoon garlic powder
  • 1 tablespoon mild paprika
  • 2 tablespoon fresh parsley, chopped (plus more to garnish)
  • Salt and pepper to taste

    Directions:

    1. Place shrimp in small bowl and mix in one tablespoon olive oil, salt, pepper and paprika.
    2. Add shrimp to a large skillet over medium heat. Cook 2-3 minutes on each side. Remove shrimp and set aside.
    3. Using the same skillet, add one tablespoon of oil, turkey sausage, and onions. Toss together for about two minutes.
    4. Add bell pepper, zucchini, parsley, garlic powder, salt, and pepper to taste. Cook for three minutes until zucchini is tender and cooked through.
    5. Add cooked shrimp back in. Toss for another two minutes.
    6. Garnish with fresh parsley and serve. Enjoy!
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    TAGS: DAIRY-FREE, DINNER, LUNCH, RECIPES OF THE WEEK


    Peanut Butter Cups

    November 2, 2021

    This recipe earned an honorable mention in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

    Recipe by Tammy Aiken


    Gluten-Free and Dairy-Free Peanut Butter Cups by Tammy

    Ingredients:

    • 1/3 cup gluten-free smooth peanut butter
    • 1/8 teaspoon sea salt or table salt
    • 1 tablespoon confectionery sugar (powdered sugar)
    • 1 cup Enjoy Life Semi-sweet Vegan chocolate chips
    • Peanut butter cup mold. I use the Palksky chocolate almond peanut butter cup mold.

    Directions:

    1. In a glass measuring cup mix the peanut butter, salt, and sugar. Set aside.
    2. In another glass measuring cup or a microwavable bowl, add 1 cup of chocolate chips.
    3. Melt the the chocolate chips in the microwave in 30 seconds intervals until smooth, mixing as you go.
    4. Warm the peanut butter mixture in the microwave for 15 to 20 seconds until melted and smooth. Mix.
    5. Add 1 full teaspoon of chocolate to each mold section. Spread over the bottom and up the sides of the mold.
    6. Add 1/2 tablespoon of the peanut butter filling to each section and spread over the bottom.
    7. Add 1/2 tablespoon of chocolate over the top and spread to cover.
    8. Put into the refrigerator for 25 to 30 minutes and allow them to set.
    9. Remove the mold from the fridge, pop each cup out and enjoy.
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    TAGS: DAIRY-FREE, DESSERT, HOLIDAY, VEGETARIAN


    Snow Queen Snow Balls

    June 1, 2021

    Snow ball on a plate with raspberries and red flowers surrounding it.

    Recipe courtesy of Chef Oonagh Williams of Royal Temptations Catering, from her Delicious Gluten Free Cooking ebook.

    With life hopefully opening up, I made one of our favorite desserts again, but as individual portions that you can pull out of freezer—”snow balls” instead of a Snow Queen. It’s always been very popular at parties. So very easy, quick to make and freeze, and naturally gluten-free. It’s basically whipped cream and crushed meringues frozen. However, for many of us desserts to feed a bundle of people is more than we want tempting us in the house, so smaller is better! Individual portions are becoming more popular as a way to control portion sizes, plus it looks prettier on a plate. Kids love a dessert made just for them. This is truly a dessert made in heaven with the slight crunch from the meringues, the mild almond liqueur flavor and the punch of flavor from the raspberries. Made in minutes, frozen within an hour or two so great for unexpected guests, and compatible with lots of different liqueurs and sauces. Don’t prepare it more than 1 week in advance as the meringues will lose their texture. Even if snow balls soften a little, they still taste wonderful and are like an Eton Mess, a recipe of whipped cream, meringues and strawberries.

    Ingredients

    • ¾ cup (180 ml) whipping or heavy cream
    • 1–2 tbsp (15–30 ml) amaretto, or any almond-flavored liqueur you like. For a stronger almond flavor add 1 tsp almond extract to the liqueur.
    • 1 tbsp (15 ml) sugar
    • 3 oz store-bought meringues, or make meringues with 3 egg whites.
    • Raspberries or strawberries.

    Instructions

    1. Whisk cream, sugar and liqueur until stiff.
    2. Break meringues with your fingers into small pieces, but not crushed fine, and fold the pieces into the cream mixture. Taste and add more sugar if you prefer. Note: any frozen dessert tends to need more sugar than a room-temperature dessert.
    3. I used a number 12 scoop, roughly 1/3 cup, and made 6 balls from the mixture. Put them on a plate lined with plastic wrap or in paper cupcake liners and keep in the freezer for at least an hour or two. Note: they won’t freeze solid, and the snow balls will melt rapidly in the heat.
    4. Remove from freezer and peel the plastic wrap off the snow balls, or serve in cupcake liners.
    5. Decorate with raspberries, raspberry sauce, chocolate sauce, fresh strawberries or other fresh fruit.

    Alternatives

    • Try hazelnut liqueur to marry with the raspberries.
    • Try a coffee or chocolate liqueur and serve this with my chocolate mousse recipe before whipping the mousse.
    • Try orange juice concentrate, grated orange rind and orange liqueur.
    • Liquor stores sell ¼ cup “nips” of liqueurs for a few dollars, so mix and match different liqueurs to see what you like best or to offer options for guests.
    • If you are dairy free, try whipping the solid coconut milk cream from the top of a can of chilled full-fat coconut milk (not the “lite” Asian-style coconut milk).

    About Chef Oonagh Williams

    I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

    Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

    For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download at www.glutenfreecookingwithoonagh.com. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

    PERMALINK
    TAGS: DAIRY-FREE, DESSERT


    Salmon with Shrimp in a Sweet-Spicy Pecan Sauce

    May 3, 2021

    From Chef Oonagh Williams of Royal Temptations Catering

    A plate of salmon, shrimp, potatoes, and asparagus. Happy Cinco de Mayo, Happy Mother’s Day, Happy summer BBQ days. 

    My local grocery store sells fresh salmon off cuts (from larger fillets) that are boneless and skinless and significantly less expensive than salmon fillets. I’ve made this recipe as a stir fry with other vegetables, pan-fried or grilled the fish with sauce on the side. Grill salmon, chicken, pork steak, scallops, shrimp on the BBQ for mom on Mother’s Day and serve with the sauce. 

    Made with butter it is wonderful but I am always conscious of the cholesterol in butter, plus it’s not fair on people who are lactose or dairy intolerant. So I have also made it with olive oil or avocado oil. Coconut oil, peanut oil or almond oil might also be good substitutions if you can tolerate them. I had run out of pecans one time and tried it with regular salted cashews, surprisingly cashews are not as good a marriage as pecans. Roasted hazelnuts were a good substitute. I’ve served this sauce with various grilled meats as well as with corn Chex-crusted tilapia fillets served in soft, gluten-free corn tortillas with lettuce, tomato and avocado. Delicious. 

    Sweet Spicy Pecan Sauce:

    Makes about 1 cup/8 fl oz/240 ml

    • 2 tbsp (1 oz, 25 g) butter or oil
    • 1 small onion, peeled and finely chopped
    • 1 clove garlic, peeled and finely chopped
    • ½ cup (2 oz, 50 g) chopped pecans
    • 1/4 cup (3/2 oz, 40 g) firmly-packed light brown sugar
    • 2 Tbsp (30 ml) fresh lemon juice (lime might be great or even orange)
    • 1 tbsp (15 ml) gluten-free Worcestershire sauce.
    • 2 tsps (10 ml) hot pepper jelly. I use Trappist brand, add more to your taste when sauce is made. I like just a mild bite of heat, not enough to make your nose run and your lips and tongue tingle.

    Notes: I didn’t add salt or pepper to sauce. Think about adding zest of any citrus to match with different juice. Think about adding different fresh herbs, like parsley, cilantro, basil, lemon thyme, even lavender at the end for a very sophisticated taste sensation. 

    Instructions:

    1. Melt butter or oil in 1 quart (1 liter) saucepan over medium heat.
    2. Add onion and cook gently for 3-5 minutes or until totally cooked and tender. You could also use white parts of green onion (also known as scallion or spring onion).
    3. Add garlic and cook for another minute over gentle heat.
    4. Stir in the rest of the ingredients and cook, stirring constantly, until sugar is dissolved.
    5. Store in airtight container in fridge until required.  

    Salmon and shrimp to pair

    As a main: I cooked one 7 oz salmon fillet, lightly seasoned with salt and pepper. I bought a little over half a pound (250 g) of raw, butterflied, tail on, medium shrimp. When the salmon was nearly cooked, I put the shrimp into the same skillet as the salmon and spread it to one layer. When first side of shrimp was pink I flipped the shrimp and then added the pecan sauce to the pan and left the shrimp to cook in the sauce. If the salmon and shrimp produce a lot of juice, remove fish from sauce, thicken sauce lightly with cornstarch and water. Grill the side of asparagus before, so it’s tender. 

    As an appetizer: depending on your pocket, raw shrimp available and how much you love your guests, you may buy smaller, medium shrimp. In this case I would cook shrimp in sauce as I said above, then put shrimp and sauce in a shallow bowl and serve with tooth picks.  

    If you buy the huge shrimp, I would grill either on skewer or individually and serve with pecan sauce as dipping sauce. I also like dusting shrimp with a slightly spicy rub to add to flavors. I like to leave tails on large shrimp as a handle, but virtually always pull tails off shrimp for most other recipes. Who wants to stop eating this salmon dish, to pull a tail off shrimp and get messy fingers, even if those fingers taste good. I would love this sauce with lobster tail or even monkfish. How about scallops as well?

    About Chef Oonagh Williams

    I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

    Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

    For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download at www.glutenfreecookingwithoonagh.com. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

    PERMALINK
    TAGS: DAIRY-FREE, DINNER, LUNCH


    Sundried Tomato Vinaigrette or Pesto

    A salad drizzled with vinaigretteFrom Chef Oonagh Williams of Royal Temptations Catering

    This vinaigrette adds a new flavor to summer salads. I like to mix summer fruits with lettuce, tomatoes and cucumber.

    I like quite an intense sundried tomato flavor, and you might like it milder. Plus different brands of oils, vinegar, tomatoes, etc. will all make a difference in the final taste—not bad, just different. In my hands-on classes where students have their own ingredients, it is interesting to see the difference in taste just based on different brands of canned tomatoes.

    This vinaigrette will keep for several days. If you use a high quantity of olive oil, refrigeration will make the vinaigrette’s olive oil look like melted butter solidified, but it will melt and reincorporate at room temperature. I don’t like to use just olive oil. I find that just extra-virgin olive oil can be quite bitter and overpower a vinaigrette. 

    Vinaigrette

    Makes about 1 cup vinaigrette, refrigerate the remainder.

    Ingredients:

    • 1/4 cup oil-packed sundried tomatoes
    • 1 tsp sugar
    • 1 tsp Dijon mustard
    • ¼-1/2 tsp salt to your taste
    • Pinch of garlic powder. I find raw garlic stays with you.
    • Freshly ground black pepper
    • 2 tbsp olive oil
    • 6 tbsp avocado oil (or put the 2 tbsp olive oil in a 1/2 cup and add avocado oil to fill)
    • 1 tbsp balsamic vinegar, or apple cider vinegar, or lemon juice or wine vinegar. They are all good just different. Do buy a good quality brand of balsamic vinegar, there is a huge difference in taste. Trader Joe’s has a white balsamic vinegar and with that the vinaigrette doesn’t become as dark.
    • About 4 large basil leaves. Omit if your family won’t eat little green things
    • ½ cup fresh parsley. Omit if your family won’t eat little green things
    • The green parts of 2 green onions
    • 1/2 cup water. Yes, water, but slowly for taste. If you add extra oil you’re adding to fat calories, if you add extra vinegar in large quantities then the vinaigrette will be very acidic. Years ago, Good Seasons made a packet of dry Italian seasoning you made up yourself with oil and water. Then they offered a “lite” version which really just reversed the quantities of oil and water.

    Instructions:

    1. Put vinaigrette ingredients except for water, parsley, basil and green onion in a food processor, blender or an immersion blender and run until reasonably smooth but still with some bits.
    2. Add herbs and run/pulse to chop. You still want the herbs visible not pureed to a green sauce. Add water to thin or to taste. I normally taste test a vinaigrette with a piece of lettuce to get a better idea of the taste than just on a spoon.
    3. Adjust seasoning to your taste. Flavor will develop if you let it stand for an hour.

    Notes: 

    1. Add some hot pepper jelly (1-3 tsps) and cilantro for a Mexican-style vinaigrette. I also like Penzey’s Arizona Dreaming blend for some heat. If you normally cook with hot spices, you know how much heat your family likes.
    2. Use different mustards. Koops makes a sweet-spicy mustard called Arizona Heat. I tend to buy Koops’ mustards since they are labeled gluten-free and include regular Dijon, honey Dijon, spicy brown and others.
    3. Add orange or lime zest and juice.
    4. Honey as a sweetener adds to the flavor.
    5. Use as the oil base to pan fry or roast fish, chicken, etc.

    Pesto

    To make the above vinaigrette into a pesto, add at least 1/4 cup parmesan, more basil, and nuts. Roasted cashews or roasted sunflower seeds both give a nice flavor to a pesto and sunflower seeds are safe for people with nut allergies. I don’t use pignoli (pine nuts) for my pestos because they are expensive, not so easy to find, can be rancid and have quite a strong taste. 

    You can do a lot with pesto: add dollops of pesto to soup; mix it into marinara sauce; add to Alfredo sauce; mix Alfredo sauce with marinara sauce and pesto; mix into sour cream; mix into cream cheese, scones or biscuits; add to soft butter. You can add 1-2 cloves of peeled garlic since pestos are normally mixed with cooked pasta or as part of a sauce. I’ve also used freshly roasted garlic. A friend of mine makes her pesto without cheese and nuts, freezes the pesto, and only adds cheese and nuts when she thaws it and will use it immediately. What other ideas do you have?

    About Chef Oonagh Williams

    I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

    Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

    For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download at www.glutenfreecookingwithoonagh.com. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

    PERMALINK
    TAGS: DAIRY-FREE


    Layered Almond, Custard, Chocolate and Toffee Cake

    March 31, 2021

    From Chef Oonagh Williams of Royal Temptations Catering

    We took a drive to IKEA to get some more storage containers. Their restaurant and food market have few gluten-free items except for two almond cakes imported from Sweden and made with almond flour. Of course, I bought them as an indulgence and then made my own with whole ingredients.

    The base of this cake is my master almond cake recipe, then custard, toffee pieces and a chocolate glaze.

    Gluten-Free Almond Cake Base
    Naturally gluten-free, easily dairy-free, and paleo. All the buzz words but still delicious.

    Ingredients:

    • 3/4 stick (3oz) very soft butter (to make dairy-free, substitute coconut oil or Earth Balance butter)
    • 3/4 cup ordinary sugar
    • 3 large eggs
    • Pinch of salt
    • 1 and 3/4 cup of almond meal/flour slightly rounded
    • 1 tsp gluten-free baking powder
    • no xantham gum needed

    Directions:

    1. Preheat oven to 350°F/ 170°C.
    2. Place all ingredients in a 4 cup (1 liter) mixing bowl and beat until well blended and fluffy, around 2 minutes. The mix will go lighter in color as you beat it.
    3. Grease and flour two round 9 inch cake pans.
    4. Spread in cake mix.
    5. Bake in the oven for about 15–20 minutes until well-risen, golden-brown, and set but still soft in the middle. The texture should be similar to rolls of almond paste when cut, but cooked throughout.
    6. Remove from oven, immediately run a thin spatula around the inside of the pans, wait 5 minutes, and then turn out to cool. If you leave cake longer, then sugar in cake will stick to the sides of the pan.

     

    Custard Filling

    • 1 packet of 4 portion Jello instant vanilla pudding
    • 1 and 3/4 cup whole milk or your favorite substitute (to make dairy-free, try coconut milk)

    Follow instructions on the Jello packet. Let chill for a few hours, or until it is set.

     

    Glaze

    • ½ cup cream (or a dairy-free sub)
    • ½ cup chocolate

    Melt chocolate in cream until totally smooth. Refrigerate for several hours.

     

    Assembly

    1. Put one 9 inch cake on a serving plate and spread with half of the chilled custard.
    2. Place the second cake on top and spread with remaining half of the custard.
    3. If serving soon, sprinkle with toffee. After one day, the toffee starts dissolving. The original recipe had toffee pieces covered in chocolate so they would stay hard. I used Heath bar milk chocolate toffee bits, which are labeled gluten free. Make your own toffee if you need it to be dairy-free.
    4. Remove chocolate glaze from fridge, stir and slowly persuade it to cover the top of the custard and toffee and drip down the sides. Don’t dump it in one blob or custard and toffee will heavily roll over sides.
    5. Finish by sprinkling with more toffee. I used Trader Joe’s English toffee bits, which are labeled gluten-free. They are little logs of toffee covered in chocolate and nut sprinkles that stay hard.

     

    About Chef Oonagh Williams

    I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

    Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

    For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download at www.glutenfreecookingwithoonagh.com. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

    PERMALINK
    TAGS: PALEO, DAIRY-FREE, DESSERT, HOLIDAY


    Pumpkin Cake

    September 30, 2020

    From Oonagh Williams of Royal Temptations Catering

    This is the original pumpkin quick bread from my wheat flour days that I’m sure many of you used to bake.  I’ve been making it gluten-free for years, it can be dairy-free without any of the dairy add-ins/ons. Without the cream cheese, a slice or two is a good sustaining breakfast or snack.  

    I try and use less xanthan gum or even none if I can, as you get an even fluffier texture when baked. 

    There is no xanthan gum in this recipe.

    Gluten-Free Pumpkin Cake

    Ingredients:

    • 1/2 of 15 oz can (8oz) roughly 1 cup solid pack pumpkin, not pie filling (ingredient list should only be pumpkin)
    • 1c + 2 tbsp sugar (8 oz) 
    • 1/2c (4oz) melted coconut oil or almond oil or avocado oil
    • 3 large eggs
    • 1/3 c water 
    • 1 tsp gluten-free vanilla extract 
    • 1+1/4 c (5+3/4 oz) my gluten0free flour mix or same by weight of King Arthur Flour gluten-free all-purpose flour (no xanthan gum, no baking powder, only flour blend)
    • 1 tbsp (15 ml) gluten-free apple pie or pumpkin pie spice that you know you can eat. So many brands aren’t labeled gluten-free. 
    • 1/2 c (2 oz) almond meal 
    • 1 tsp (5 ml) baking soda
    • 1 tsp (5ml) gluten-free baking powder 
    • pinch of salt
    • 1/3 c craisins – dried cranberries
    • 1/3 c golden raisins (known as sultanas in UK) or ordinary raisins
    • 1/3 c chopped pecans or other nuts. 

    Cream Cheese Center
    Mix together:

    • ½ of 8 oz brick of cream cheese softened– I use lite 
    • 1 egg yolk or 1 tbsp liquid egg substitute
    • 2 tbsp sugar
    • 1 tsp gluten-free vanilla extract 

    Streusel
    Mix together:

    • ¾ c chopped pecans or nut of choice 
    • ¼ c sugar 
    • 2 tbsp light brown sugar 
    • 1 tsp gluten-free apple or pumpkin pie spice

    Directions:

    1. Put pumpkin, oil, sugar, eggs, water and vanilla in large mixing bowl and beat well for 2 minutes until air bubbles are visible.
    2. Stir all dry ingredients together, then add and beat in dry ingredients. Stir in fruit and nuts.
    3. Grease and gluten-free flour a 10” bundt pan.
    4. Sprinkle half of the streusel around base of pan and pour in half of batter.
    5. Gently spread cream cheese mix on top of batter.  It won’t be perfect and might sink a bit.  Try not to spread cream cheese to sides of pan or it will stick.
    6. Gently pour in second half of batter and sprinkle second half of streusel on top.
    7. Bake in preheated 350 * oven for 45-55 minutes. If top is browning too much, cover with foil. The cake will rise and dome and look cracked from nuts and sugar.
    8. I prefer using a bundt pan, the cake looks prettier than in a loaf pan and with the hole in the middle, the cake cooks more evenly with less chance of a raw center. Cake should be well risen, it will be dark brown because of spices, firm at edges and pulling away from sides. I poke at middle of cake with a fork, since I find that most gluten-free cakes need longer cooking than regular flour cakes. Remove from oven, leave to cool for 10 minutes, turn out onto cooling rack and allow to cool completely.  Cake keeps fresh for quite a few days, freezes and nukes well.

    Watch me make variations of this cake:

    For Halloween, make the pumpkin cake in cupcakes, without filling. Frost with cream cheese frosting, tinted orange if you want (mix red and yellow food coloring together.  A recent bottle of McCormick’s food coloring stated it was a gluten-free food.) Top with Halloween candies that are gluten-free. 

    Note: cream cheese filling and streusel adapted from a recipe in Port Danby Cozy mystery by London Lovett.

    My rice-free GF mix:

    • ½ cup potato starch 
    • ¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets.  
    • 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
    • 2 tbsp sorghum flour: Bob’s Red Mill. 

    Larger quantity:

    • 1 x 14 oz bag potato starch, which is 3+1/2 cups – that’s the size I can buy. 
    • 1+3/4 c of Tapioca Starch is 7 oz
    • Just under 1 cup of Amaranth or Millet (actually ¾ c plus 2 Tbsps is 4 oz)
    • Just under 1 cup of Sorghum (actually ¾ c plus 2 Tbsps is 4 oz)

    Making about 7 cups total of mix.

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    TAGS: BREADS, DAIRY-FREE, DESSERT, FOR KIDS, HOLIDAY


    Egg-Free Chocolate Cake

    September 2, 2020

    From Oonagh Williams of Royal Temptations Catering

    After asking a friend to share a new cake recipe, she pointed me to The Joy of Baking, and a chocolate cake that I could adapt to gluten-free, use butter or oil, make egg-free and didn’t use flaxseed meal, chia seeds, or any egg alternative. 

    I’ve made this cake several times, it’s very quick and easy to make, everyday ingredients. Since gluten-free flours have little flavor compared to wheat flour I used light brown sugar rather than regular sugar. For laziness as well as to make it dairy-free, I have used both almond oil and avocado oil. Using melted butter would give more flavor. Interestingly if you Google this cake, there are quite a few recipes for it, many claiming authorship and changing quantities of ingredients. 

    Gluten-Free and Egg-Free Chocolate Cake

    Ingredients:

    • 1 1/3 cups King Arthur, all-purpose, gluten-free flour, no xanthan gum or baking powder. 
    • 1 cup packed light brown sugar
    • 1/4 cup unsweetened cocoa powder
    • 1 teaspoon gluten-free baking powder
    • 3/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/3 cup avocado oil, or almond oil
    • 1 cup warm water 
    • 1 tablespoon lemon juice or apple cider vinegar
    • 2 teaspoons gluten-free vanilla extract
    • 1/2 teaspoon pure coffee extract (optional), zest of orange, or different gluten-free extracts

    Chocolate Ganache

    • 1 c, 6 ounces, gluten-free semi-sweet chocolate chips – I use Tollhouse
    • 1 c, 8 fl oz heavy cream 

    Directions:

    1. Preheat oven to 350*F (180* C) and place the oven rack in the center of the oven. Butter or spray an 8 or 9 inch (20 or 22cm) cake pan with a nonstick cooking spray, line the bottom of the pan with parchment paper, spray paper and dust pan with cocoa.
    2. In a large bowl whisk or stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
    3. Add the melted butter or oil, water, lemon juice or apple cider vinegar, vanilla extract, and coffee extract (if using). Beat all the ingredients together until well blended. Pour the wet batter into your pan and bake in preheated oven for about 28 – 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Don’t overcook it. Remove from oven and place on a wire rack to cool for about 10 – 15 minutes before removing the cake from the pan.

    Chocolate Ganache: Heat cream in a microwave-safe jug for about 1 minute. Stir in the chocolate, and leave for a few minutes.  Stir until smooth.  I like to use an immersion blender to make the ganache totally smooth.  

    Leave in the fridge for at least an hour so ganache thickens and then spread over top and sides of cake.

    I also tried making this with ¾ cup milk and one egg rather than 1 c water.  The photo shows whole cake with ganache and chopped nuts. The cake rose more and was definitely moister.  Without the egg, I found edges of cake were a bit harder, not bad, just noticeable to me.  

    Original recipes talk about putting dry ingredients in cake pan, adding wet ingredients, mixing and baking. I find it easier to mix in 4 c (1 ltr) pyrex jug and pour into cake pan.  Flour and cocoa tend to fly everywhere when mixed in shallow pan.

    Note that unsweetened cocoa (Hershey’s regular) reacts with vinegar/lemon juice giving a reddish tinge, like red velvet cake.

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    TAGS: DAIRY-FREE, DESSERT, HOLIDAY